This lunch, inspired by my two beloved cities, will consist entirely of traditional vegetarian recipes, blending flavor and lightness. To immerse oneself in tradition, simply focus on local vegetables and cheeses as main ingredients. As an appetizer, potato croquettes with melting mozzarella; for the main course, fresella with cherry tomatoes and poached egg; homemade marinated vegetables; and to conclude, a Tiramisu with buffalo ricotta and limoncello.

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